Ingredients:

  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) sour cream
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 cups (450g) cooked shredded chicken
  • 3 cups (540g) cooked long-grain white rice
  • 2 cups (225g) shredded sharp cheddar cheese
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 cup (30g) panko breadcrumbs

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the condensed soup, whole milk, sour cream, garlic powder, smoked paprika, salt, and pepper until the mixture is completely smooth.
  3. Add the shredded chicken, cooked rice, and 1 cup (110g) of the shredded cheddar cheese to the sauce. Gently fold the ingredients together using a rubber spatula until fully enveloped.
  4. Spread the mixture evenly into a greased 9x13 inch baking dish.
  5. Sprinkle the remaining 1 cup (110g) of cheddar cheese across the top.
  6. Toss melted butter with panko breadcrumbs in a small bowl and sprinkle the mixture over the cheese.
  7. Bake for 25–30 minutes until the edges are bubbling and the top is golden brown.